Appetizers
Calamari
Point Judith calamari sautéed with San Marzano tomatoes, pepperonata, and chili flakes, served with grilled house-made focaccia ~ 15
Prosciutto & Melon
Prosciutto di Parma, summer melon and gorgonzola picante, drizzled with an aged balsamic reduction ~16
Short Rib
House-made sweet potato gnocchi tossed with braised beef short ribs, fresh ricotta and scallions ~ 17
*Oysters
Local oysters on the half-shell with an apple cider mignonette ~ 18
Duck Confit
Duck confit tart roasted with caramelized onions, Tuscan kale, goat cheese,
and a mustard beurre blanc ~ 16
*Mussels
Pemaquid mussels tossed with pancetta, white wine, saffron, shaved garlic, shallots and thyme, served with grilled house-made focaccia ~ 15
*Romaine
Hearts of romaine tossed in our house-made Caesar dressing, with focaccia croutons, shaved grana padano, and Sicilian white anchovy ~ 12
Soup
Chilled local strawberry “gazpacho” finished with pancetta, lemon-basil oil and a strawberry cucumber relish ~ 12
Caprese
Local heirloom tomatoes tossed in a tomato vinaigrette, with buratta, tomato relish, basil oil and aged balsamic vinegar ~ 16
Verde
Local mixed greens with glazed spiced plums, candied pecans and crumbled gorgonzola cheese, tossed in spiced plum vinaigrette ~ 13
*Carpaccio
Peppercorn crusted grass-fed Wagyu beef carpaccio, with baby arugula, tiny croutons, grana padano and summer truffle aioli ~ 16
Formaggio
Chef’s selection of three cheeses with seasonal accompaniments ~ 16
Sides
Baked to order garlic and mozzarella bread ~ 9 with Pomodoro sauce 13
Mediterranean olives, oregano, rosemary and thyme ~ 8
Sautéed broccolini ~ 9
Sautéed wild mushrooms ~ 11
Creamy roasted corn with basil ~ 9
Roasted cauliflower with crispy pancetta ~ 11
Really, really, good house-made pork and beef meatballs ~ 12
A Lucca original, gorgonzola stuffed cherry peppers ~ 8
Entrees
Garganelli
House-made garganelli tossed with Lucca’s famous agrodolce wild boar and roasted red and yellow pepper ragout, finished with grana padano ~ 29
*Scallops
Seared Georges Bank sea scallops served over creamy summer succotash (roasted pepper, corn, shallots, fava beans, serrano pepper, heirloom tomatoes and basil) finished with crispy prosciutto ~ 39
Ravioli
House-made three cheese ravioli with baby spinach, summer squash, cauliflower and English peas tossed with a pea purée and pea greens ~ 28
Lobster
Freshly shucked Maine lobster with house-made potato gnocchi, roasted corn, lobster sugo, aged Italian brandy and chive butter ~ 39
*Salmon
Pan-seared Bay of Fundy salmon with roasted golden potatoes, baby tomatoes, cipollini onions and cauliflower over a potato crema ~ 29
Baked Orecchiette
“Little ear” shaped pasta baked with house made pork sausage, broccolini, San Marzano tomatoes, fontina cheese, toasted bread crumbs and white truffle oil ~ 25
Chicken
Pan-roasted Gianonne Farms Statler chicken breast, with carnaroli rice, local heirloom tomatoes, shallots and garlic, finished with basil oil ~ 29
*Linguine
Linguine with sautéed Gulf shrimp, roasted corn, pancetta, and serrano pepper, tossed in a corn purée with basil oil ~ 29
*Fish of the Day
Daily preparation of fresh local seafood ~ MP
Rigatoni
Fresh rigatoni tossed in a classic ragout of veal, beef, pork, and San Marzano tomatoes, with Parmigiano-Reggiano, and Italian basil ~ 27
*Lamb Chops
Herb marinated lamb chops over a white bean purée, with a baby arugula salad, shallots, ricotta salada, mint pesto and toasted sunflower seeds~ 37
Veal Osso Buco
Braised veal osso buco served over carnaroli rice risotto with glazed parsnips and a lemon parsley gremolata ~ 47
*8 oz Filet Beef Tenderloin
Grass-fed beef tenderloin, served with confit fingerling potatoes, red wine braised pearl onions and roasted oyster mushrooms, finished with vincotto ~ 39
*These items may be served raw or under-cooked and increase your risk of food-borne illness
Before placing your order, please inform your server if anyone in your party has a food allergy
Gluten-free and whole wheat pasta available upon request
18% service charge may be added to parties of six or more
Executive Chef Yoni Alcantara
Our Locations
Back Bay 116 Huntington Ave/ 226 Hanover Street North End/ Logan Airport Terminal B
NEW LOCATION South Shore 933 Hingham St, Rockland